Thursday, July 12, 2012

Recipe: Onion Quiche

My sister-in-law, Marie-Jose and I have had a friendly competition going for the last 30 years on who makes the best quiche. The sole and unique judge is, of course, Gerard, her brother and my husband. I have been on the losing side of this battle for all of these decades as I slavishly followed Cordon- Blue, Famous Chefs’ and even Julia Child’s recipes. This week I put my own twist on it, and got rave reviews from the judge- so I will lay the gauntlet down on the following (easy) recipe.

One pie crust (You can make your own, but I find Pillsbury’s just as good for this recipe).
4 small-medium sized yellow onions finely sliced
¼ cup butter
½ lb bacon slab (you will discard almost all of the fat)
6 -8 slices of cooked bacon (precooked for microwave is fine)
3 eggs
½ cup of milk
½ cup of light cream

Roll out the pie dough onto a 9” pyrex pie plate. Pierce with fork prongs in at least 6 spots. Freeze.

Pre heat oven to 400F.

Trim off almost all of the fat, and cut the remaining bacon first in slices and then dice into what the French call “lardons”.
Melt the butter in a frying pan and sauté the onions until they are slightly golden and tender (do not allow to brown). Remove the onions and pat dry to remove excess fat.  Fry the lardons in the same pan. Dice the precooked bacon and add to the lardons. Put the onions back in with the bacon.

Beat the eggs with a fork and stir in milk, cream and the onion mixture. Add salt and coarse pepper.

Remove the pastry shell from the freezer and fill with the mixture. Place in the oven and bake for 10-12 minutes. Reduce the temperature to 375F and bake another 20-25 minutes until the filling is set and golden brown. Serve hot with a green salad. 

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